Spicy Brinjal Boats - FoodieWhippedSA

So I received this brinjal from someone’s garden and I had no clue how to cook it. And the idea of baked stuffed brinjal with a twist came to me.

I decided to spice it up and change everyone’s views on this vegetable. This purple vegetable can become a great meal if prepared right !!!
A large brinjal will work perfectly for this, but you could use a few smaller ones as well.

Receipe: serves 2-4

Ingredients:

1 large or few small brinjals;
1 tomato chopped into cubes;
1 finely chopped onion;
1 tsp cummin/corriander powder;
1 tsp red masala (red chopped chillis can be used;
1 tblsp desiccated coconut;
2 tblsp yoghurt;
1 tblsp of lemon juice;
1 tsp crushed cummin (jeera);
1 tsp salt;
1 tblsp oil;
1/2 tsp tumeric power;
1 sprig of curry leaves;
Feta as required; and
Handful of corriander

Method:

Chop onions and tomato’s;
Heat a little oil in a pot and place chopped onions and tomatoe’s;
Let it cook until it softens;
Add your cummin/corriander power, tumeric, red masala(red chilli’s), lemon juice and coconut and stir well;
Add yohgurt and let it cook until it becomes a slightly thick sauce;
Destem and wash brinjals;
Cut brinjals in half and scoop out the insides until they look like boat shells;
Chop the scooped out inside of brinjal in small cubes and add to the sauce;
Cook sauce until the brinjals are soft and cooked;
Place brinjal boats into a baking dish;
Dot brinjal with butter;
Place the cooked sauce mix into the shells;
Add feta to the top of brinjal boats;
Cover dish with foil and bake in a 180°C oven for 40 to 50 minutes; and
Uncover and place curry leaves on top and let it brown.